Find & Apply For Chef Jobs in Longview, Texas

About us The Eastman Senior Living is seeking a Culinary Director for our Assisted Living and Memory Care location in Longview, Tx! The Culinary Director directs and coordinates food service activities of the community. Supervises and coordinates activities of kitchen team members engaged in purchasing and preparing food and supplies.

Mission Statement and Core Values:

SilverPoint Senior Living intentionally engages our residents, family members, and staff so that it makes each day a little better than the day before ." Our core values describe who we are and define how we live. We accomplish this through living out our

Core Values of:

1. Family— We love people and live it out in our actions. 2. Purpose— We help people achieve their greatest potential. 3. Fun— We find moments of joy to share everyday. 4. Integrity— We do what is right, not what is easy. 5. Dignity— We honor and respect people for who they are. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Primary Responsibilities:

1. Directly supervises 2-5 team members in the culinary department. Carries out supervisory responsibilities in accordance with SilverPoint's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems. 2. Maintain appropriate state, city, or county culinary certifications, including but not limited to food manager certification. 3. Meets SilverPoint's standards established for the culinary department. 4. Becomes completely familiar with the state regulations governing assisted living, ensures compliance in department by regularly reviewing regulations checklist. 5. Ensures that menus conform with nutritional standards, government regulations, and internal procedures by following those menus provided by the SilverPoint consultant dietician. A consultation with dietician should be conducted for any major menu changes. 6. Reviews resident diet information and discusses requests, changes, and inconsistencies with resident/resident representative, professional team members, and/or resident food committee. Assures that all doctor prescribed special diets are followed or that the order is changed to reflect diets that SilverPoint can provide. 7. Inspects food and food preparation and storage areas to assure all areas are clean, sanitary, and meet sanitation and regulations guidelines. Assure all open food in refrigerators and freezers are covered and dated and that outdated food is discarded promptly. 8. Tastes, smells, and observes food to ensure conformance with recipes and appearance standards. Measures satisfaction levels among residents daily at each meal by walk-thru and conversations with residents as well as resident satisfaction survey results. 9. Compliance with all temperature requirements. Hot foods are 140-160 degrees Fahrenheit when served and cold foods at 34-40 degrees Fahrenheit when served. 10. Meals are served on time according to established and posted mealtimes, every time. 11. Serves appropriate foods to observe holidays and religious celebrations. 12. Establishes competitive purchasing practices that assure food and supplies are being purchased at the lowest possible cost while still maintaining quality standards. Routine price comparisons among vendors are necessary to achieve this goal. 13. Manages expenses within given budget parameters as tied to census and measured in "cost per resident day", utilizing spend-down sheets. 14. Conducts monthly food inventory to assure accurate accounting of food on the shelf and cost per resident day. 15. Processes invoices in a timely manner in order to assure accurate accounting of food costs. 16. Orders and schedules delivery of food and supplies from vendors to assure adequate amount of food and supplies to fulfill weekly menus. 17. Prepares work schedules for culinary team members to ensure presence of requisite labor force on each shift in accordance with operating budget as tied to census, utilizing staffing models and labor reports. 18. Oversees and coordinates work of cooks and other kitchen team members engaged in preparing meals to ensure adherence to recipes and quality standards. Provides cooking coverage during week to cover kitchen schedule. 19. Arranges for required and appropriate orientation, education, training, and inservices for team members in accordance with licensing requirements, state guidelines, and the needs of the community. 20. Documents all training as required. 21. Properly trains all associates on the use of any dangerous equipment in the kitchen such as a meat slicer, blender, oven, stove, fryer, steam table, knives, and so forth. Documents all training in the associate record. 22. Assures all freezers are maintained at 0 degrees Fahrenheit or below and refrigerators are maintained at 34-40 degrees Fahrenheit daily and the temperatures are documented. 23. Assures sanitizing solution for the 3-compartment sink is prepared using the correct sanitation mix and it is monitored for correct levels and documented. 24. Assures dish machine operates at 150-160 degree hot water temperatures for washing and 180 degrees for rinsing and that the sanitizing levels are monitored for accuracy and documented. 25. Creates positive team member relations through team member appreciation programs, recognition of excellent performance, and retention through regular feedback systems and promotional incentive programs. 26. Hires, trains, and provides appropriate performance feedback to team members throughout the year. 27. Assures all team members follow proper hand-washing and personal hygiene techniques, including clean clothes and aprons, and hair nets where required. 28. Is on-call as necessary for the Manager-on-Duty program. 29. Is fully knowledgeable of the fire evacuation and disaster policy of the community and participates as assigned in fire and disaster drills. 30. Completes all mandatory compliance, HIPAA and state and federal regulatory training as required. 31. Reports any abuse or neglect of residents. All employees are required by law to report abuse and neglect. 32. Must be able to lift in excess of 50 lbs. 33. Give marketing tours in the absence of management. 34. Maintains appropriate degree of confidentiality. 35. Attends any and all mandatory meetings. 36. Performs other duties as assigned and which relate to the success of SilverPoint, the Community, and our residents. If this sounds like the perfect position for you, please click on the "Apply Now" option above and apply online. All offers of employment with SilverPoint Senior Living are contingent upon a satisfactory background and drug screening. We are located in Longview! Please come see us at 2920 N. Eastman Rd., Longview, TX 75605. Facility ID# 145818 SilverPoint Senior Living is an equal opportunity employer and will consider all applicants without regard to race, marital status, sex, age, color, religion, national origin, veteran status, disability or any other characteristic protected by law.

Job Type:

Full-time Benefits:

401(k) Dental insurance Health insurance Paid time off Referral program Vision insurance

Experience:

Culinary experience: 1 year (Preferred)

Cooking:

1 year (Preferred) Ability to

Relocate:

Longview, TX 75605: Relocate before starting work (Required)

Work Location:

In person